Sweet Teriyaki Smash Burgers — a plant-based American recipe by BOSH!
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Sweet Teriyaki Smash Burgers

These vegan sweet teriyaki smash burgers are the kind of thing you make once and immediately want to make again. The teriyaki sauce goes straight into the patty mix, so every bite has that sticky, sweet, savoury hit baked in. We smash them hard in the pan to get those crispy edges, then stack them up with sriracha mayo, crispy onions, and pak choi slaw on a brioche bun. Ready in 25 minutes, messy in the best way. Make these tonight.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Frying pan
  • Mixing bowl
  • Small bowl

Ingredients

  • 2 tbsp olive oil, plus more for oiling
  • 4 banana shallots
  • 2 x 300g packs of plant-based mince
  • 50ml teriyaki sauce
  • 50g breadcrumbs (or make your own by blitzing up any stale bread)
  • Salt & pepper to taste
  • 4 tbsp olive oil
  • 4 plant-based brioche buns
  • 2 tbsp Sriracha
  • 2 pak choi
  • 1 carrot
  • 2 tbsp ketchup
  • 4 tbsp crispy onions
  • 4 tbsp plant-based mayonnaise
  • oven fries or salad

Method

1

Begin making the burger patties

  • Peel and finely slice the shallots
  • Warm the olive oil in a frying pan and fry the shallots with a pinch of salt for 3-4 minutes until softening
  • Add the brown sugar to the pan and fry for a further 4-5 minutes until the shallots are well-browned
  • Add the shallots to a bowl and leave to cool for a few minutes
2

Assemble and cook the patties

  • Add the plant-based mince, breadcrumbs and teriyaki sauce to the mixing bowl and stir until well combined
  • Lightly oil your hands and shape the mixture into 4 plump patties, on a lined baking tray
3

Prepare the remaining ingredients

  • Halve the bread rolls, drizzle cut side with olive oil and toast in the frying pan over high heat until golden brown
  • Shred the pak choi
  • Halve the carrot vertically, and cut the exposed side into thick ribbons with a peeler
  • Mix the sriracha and ketchup in a small bow
  • Mix the carrots and pak choi with 1 tbsp of the mayo to coat
  • If needed, briefly reheat the fries in the oven with the patties
4

Build the burgers

  • Cover half the cut burger buns with the remaining mayonnaise and the other half with the sriracha ketchup
  • Take the patties out of the oven and transfer to the burger buns
  • Dress with the dressed pak choi, carrot and crispy onions
  • Close the burgers and serve immediately with the fries or salad

Tips & Variations

  • Get the pan properly hot: A ripping hot pan is the whole game here. If it's not sizzling the second the patty hits, wait longer.
  • Don't overwork the mix: Combine the mince, teriyaki, breadcrumbs, and shallots until just brought together. Overworking makes the patties tough.
  • Make your own breadcrumbs: Got stale bread? Blitz it up. It works better than shop-bought and nothing goes to waste.

Why This Works

Smashing the patties flat on a hot oiled pan gives you maximum surface contact, which means proper caramelisation and crispy edges. The teriyaki goes into the mix rather than just on top, so the flavour is through the whole burger, not just a glaze. The pak choi and carrot slaw cuts through the richness and stops the whole thing feeling heavy.